Vegan Naan Ingredient
2 cups AP flour + extra for kneading
1 tsp Activiate Yeast
1 tsp Cane Sugar
1 tsp Salt
¾ cup Warm Water
¾ tsp Baking Powder
Toppings: Olive Oil or any Neutral Oil, Rosemary, Garlic (chopped or paste), Cilantro, or any herbs you like.
Instruction
In a cup or a bowl, add warm water, sugar, and yeast. Sugar here is acting as food for yeast. We need food to work, so does yeast. Stir a couple times then leave it be for at least 10 minutes. The content should have a good thick layer of foam on top. If not, that means the yeast is dead. Dump the content complete and start over with a new pack of yeast.
In a large bowl or food processor, add flour, salt, baking soda together, then pour in yeast water. Mix till combine.
On a clean and flat surface, sprinkle flour and put dough on top. Knead the dough a couple times. It should be sticky. Don't over knead the dough. We want naan to be soft and fluffy. Place dough back to the bowl, brush oil on the dough and cover with a damp towel. Let it raise for at least 2 hours.
After 2 hours, place the dough back to the surface. Depends on how big you want your naan to be, if you want slightly bigger naan, divide the dough into 4 equal parts. Place 3 back to the bowl, cover to prevent drying.
Put a cast-iron skillet over stove top, turn heat up to high. Sprinkle flour on the counter and rolling pin, start stretching the dough flat to long tear drop shape. Or whichever shape is easier for you. Brush oil both sides, add herbs on top.
Put naan in the middle of the cast-iron skillet for a minute or so, and then flip. Naan bread should start to puff up and irregular dark circles form. Serve hot.
Ingredient
Some Cooking Oil
1 Large Potato, peeled and cut into 1.5 inch big
2 lbs Chicken Thigh, cut into 2-in pieces
6 Green Cardamom Pods
6 Whole Cloves
1 Large Onion, thinly sliced
¾ tsp Turmeric Powder
1 Tsp Garlic Paste
1 Tsp Ginger Paste
1 tsp Cayenne Powder
1 cup Plain Yogurt
2 cups Water
¾ cup Cilantro, minced
3 Green Chiles, halved
½ tsp Garam Masala
Salt
Instruction
Clean and cut chicken thighs to desired size. You can use other cuts or whole chicken. I used thighs because I got those from Costco last month. Use paper towels to pat chicken pieces dry, place on a tray, season with salt. Set aside.
In a pot, add enough oil to cover the bottom. Turn heat up to med-high. Add potatoes in, salt, cook for around 10 minutes till they turn golden. Turn them halfway to get all sides golden. Remove them from pot. Set aside.
In the same pot, add cardamon pods and cloves, toast till fragrant. Add onion slices, cook till caramelized. Take time for this step. The caramelization will bring out the sweetness in onion for this dish. Make sure it's done correctly. Salt the onion.
Remove onion from pot. Go ahead and put onion and potatoes together. Set aside.
Add a little more onion to the pot, turn heat to medium, and add chicken thighs. Skins side down first. Slowly brown them. Once all chicken pieces are browned, add turmeric powder, garlic paste, ginger paste, and cayenne powder, stir everything in with the chicken. Mix well.
Add yogurt to the mix, a little bit at a time to get a better result. I added around ⅓ cup at a time. Stir slowly, the mixture will turn thick. Once the mixture is well combined, add water, turn heat up to high, cover the pot let it reach boil, turn heat down to simmer till chicken is cooked, about 20 minutes.
After 20 minutes, Add potatoes and onion back to the pot, stir.
Add minced cilantro, chiles, garam masala, and taste for saltiness. Stir and mix everything. Let simmer till potatoes are fully cooked. Serve with rice or naan.
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